1. Heat oven to 400 degrees. Combine chickpeas, oil, lemon zest, and spices in a medium bowl and toss to coat.
2. Spread chickpeas on a foil-lined baking sheet, leaving excess spice mixture in bowl. Add pistachios to bowl and toss to coat; set aside.
3. Bake chickpeas for about 40 minutes, rotating and shaking the baking sheet halfway through. Add pistachios to pan, shaking to distribute evenly, and continue to bake until nuts are fragrant and toasted, about 5 minutes. Let cool completely before tossing with apricots.
Store It: In an airtight container for up to 1 week.
Source: Hannaford fresh Magazine, January - February 2016